Healthy 03 July 2019

Fuel Your Day the Healthy Way

(Family Features) Between balancing work with family and friends, squeezing in a healthy meal can be hard, and finding time for a workout can be even harder. A busy lifestyle demands quick, portable and convenient foods that let you refuel your body with better health in mind.

When time is tight, it may be tempting to reach for pre-packaged snacks or fast food, but you can make your own grab-and-go snack packs and meals at home in less time than it takes to get through the drive-thru lane.

A cool and refreshing superfood smoothie can give you a much-needed boost when your energy is dragging. Another smart snacking tip: fill sandwich bags with servings of fresh fruits and veggies that you can carry in your purse or gym bag to nibble on when hunger strikes. Options such as watermelon cubes or sticks are a great choice because they are high in fiber and water to help fill you up with nutrients instead of calories.

Also be mindful of how you answer sweet tooth cravings. A naturally sweet treat such as a slice of watermelon is a satisfying alternative to cookies or candy. In fact, working sweet flavors into your regular meals is a way to keep cravings at bay. This salad combines an ancient grain high in protein and nutrients with the sweet crunch of fresh watermelon for a rich taste and texture.

Find more tips and recipes to fuel your day at watermelon.org.

Ancient Grain Salad with Watermelon

Servings: 6

  • 3      tablespoons extra-virgin olive oil
  • 4      tablespoons maple syrup
  • 3      tablespoons lemon juice
  • 2      teaspoons lemon zest
  • salt, to taste
  • 3      cups warm, cooked kamut grain (about 1 1/2 cups dry)
  • 1/2     cup coarsely chopped pecans
  • 1/3   cup diced green onions, plus 1 tablespoon
  • 1/3   cup thin-sliced celery
  • 1      cup corn
  • 2      cups chopped watermelon
  1. In small bowl, blend oil, maple syrup, lemon juice, lemon zest and salt. Add kamut and pecans. Stir thoroughly and let sit until cooled.
  2. In tall glass bowl, assemble salad by placing one-third of the kamut mixture on bottom, topped by half each of the onions and celery, corn and watermelon. Repeat. Add remaining kamut on top and sprinkle with remaining diced green onion. Present as layered salad and toss just before serving.

Nutritional information per serving: 247 calories; 13.2 g fat; 1.6 g saturated fat; 3.7 g protein; 28.4 g carbohydrates; 15 g sugar; 30 mg calcium; 1.2 mg iron; 291 mg potassium; 13 mg sodium; 3.7 g fiber.

Rosy Red Superfood Smoothie 

Servings: 3 (1 cup each)

  • 2       cups cubed watermelon
  • 1       cup fresh or frozen raspberries
  • 1       cup raspberry kefir
  • 2       tablespoons orange juice concentrate
  • 2       tablespoons hemp seeds
  • 2       tablespoons agave syrup
  • ice (optional)
  1. Place all ingredients in blender and blend until smooth.

Nutritional information per serving: 201 calories; 4.4 g fat; 2 g saturated fat; 6 g protein; 34 g carbohydrates; 29 g sugar; 3 mg cholesterol; 189 mg calcium; 1.6 mg iron; 438 mg potassium; 23.5 mg sodium; 4.8 g fiber.

Source: National Watermelon Promotion Board

Meal Ideas 10 June 2019

Get Grilling with Fresh Ingredients

(Family Features) Grilling season provides ample opportunities to put flavorful fare on the table, but it doesn’t have to be a lengthy cooking process. By planning ahead, having the right equipment on-hand and using ready-to-go ingredients, home cooks can quickly put family meals together.

With an option like Smithfield Marinated Fresh Pork, which is perfectly seasoned and ready to throw on the grill, you can have a delicious meal ready in 30 minutes or less. Available in a variety of flavors and quality cuts, it’s ideal for grilling, roasting or sauteing any night of the week. To get ready for your next grilling occasion, try something new like Grilled Pork Kebabs with Tzatziki Sauce or Grilled Pork and Potato Planks.

To help make this a successful grilling season, visit SmithfieldGetGrilling.com for more grilling tips and a chance to win $5,000.

Grilled Pork Kebabs with Tzatziki Sauce

Prep time: 25 minutes
Cook time: 10 minutes
Serves: 6

  • 1          Smithfield Roasted Garlic & Herb Pork Loin Filet, cut into 1 1/4-inch cubes
  • 3          small zucchini squash, cut into 1/2-inch thick slices
  • 2          large red bell peppers, cut into 1 1/4-inch pieces
  • 1          large red onion, cut into 1 1/4-inch wedges
  • bamboo skewers, soaked in water 30 minutes
  • olive oil
  • 2          medium cucumbers, peeled
  • 1          clove garlic, minced
  • 1 1/2    cups whole milk Greek yogurt
  • 1/2       lemon juice
  • 2          teaspoons chopped fresh dill weed
  • 1/2       teaspoon sea salt
  • freshly ground black pepper
  • chopped fresh parsley
  1. Heat grill to 375° F. Alternately thread fresh pork cubes, zucchini, peppers and onions onto bamboo skewers. Brush kebabs lightly with olive oil.
  2. In food processor, process cucumbers and garlic until finely chopped. Drain liquid from cucumbers. Stir cucumbers with yogurt, lemon juice, dill, sea salt and pepper. Refrigerate until ready to use.
  3. Grill fresh pork skewers approximately 10 minutes, turning occasionally, until char marks form and pork is cooked through.
  4. Garnish skewers with parsley and serve with tzatziki sauce for dipping.

Grilled Pork and Potato Planks

Prep time: 5 minutes
Cook time: 22 minutes
Serves: 4

  •             Nonstick cooking spray
  • 2          Smithfield Roasted Garlic and Cracked Black Pepper Pork Tenderloins
  • 2          pounds Yukon Gold or red potatoes, cut lengthwise into 3/4-inch-thick slices
  • 2          tablespoons canola oil
  • 3/4       cup shredded reduced-fat or regular sharp cheddar cheese
  • 1/2       cup sour cream
  • 1/4       cup finely chopped green onions
  1. Heat charcoal or gas grill to medium; spray grates with nonstick cooking spray. Grill tenderloins until internal temperature reaches 150° F, turning occasionally, about 20 minutes.
  2. Brush both sides of potato slices with oil; grill 15-20 minutes until just tender, turning occasionally. Remove potatoes and pork from grill.
  3. Top potatoes with cheese, sour cream and onions. Serve with tenderloins cut into 1/4-inch thick slices.

Source: Smithfield

Videos 02 May 2019

Apple Cranberry Cobbler

(Family Features) During the season for outdoor parties, reunions, picnics and delicious desserts, try bringing a new dish to the table with a recipe like this Apple-Cranberry Cobbler. 

Find more recipes at Culinary.net.

Watch video to see how to make this delicious recipe!

Apple-Cranberry Cobbler

Recipe courtesy of Wilton

  •             Nonstick cooking spray
  • 5          apples, peeled, cored and cut into 1/2-inch thick slices
  • 1 1/2    cups fresh or frozen cranberries
  • 2          teaspoons lemon juice
  • 1          teaspoon vanilla extract
  • 1/2       cup granulated sugar
  • 2          tablespoons cornstarch
  • 1/2       teaspoon ground cinnamon
  • 1          container (10.2 ounces) refrigerated home-style biscuits, quartered
  • 2          tablespoons butter, melted
  • 2          tablespoons sparkling sugar
  1. Heat oven to 375 °F.
  2. Prepare pie pan with nonstick cooking spray.
  3. In large bowl, mix apple slices, cranberries, lemon juice and vanilla extract.
  4. In small bowl, whisk sugar, cornstarch and cinnamon. Stir into fruit mixture.
  5. Spoon mixture into prepared pan. Cover with foil. Bake on cookie sheet 40-45 minutes. Remove from oven.
  6. Toss biscuits in melted butter. Distribute cut biscuits over fruit.
  7. Sprinkle biscuits with sparkling sugar. Return to oven and bake 18-20 minutes. Remove from oven.
  8. Let cool 15 minutes before serving.

Source: Culinary.net

Videos 01 May 2019

Glazed Lemon Cookies

(Family Features) Lemon is one of many popular tastes of summer.  Enjoy a citrus burst with every bite of these Glazed Lemon Cookies. 

Find more recipes at Culinary.net.

Watch video to see how to make this delicious recipe!

Glazed Lemon Cookies

Recipe courtesy of Milk Means More

  • 1/2       cup unsalted butter, at room temperature
  • 3/4       cup granulated sugar
  • 1          egg
  • 2          tablespoons fresh lemon zest
  • 2          tablespoons fresh lemon juice
  • 1          teaspoon lemon extract
  • 2          cups all-purpose flour
  • 1/2       teaspoon baking soda
  • 1/2       teaspoon salt

Glaze:

  • 2          cups powdered sugar
  • 2          tablespoons fresh lemon zest
  • 1/4       cup fresh lemon juice
  1. Heat oven to 350° F.
  2. Line baking sheets with parchment paper; set aside.
  3. In large bowl, mix butter and granulated sugar until light and fluffy. Add egg and mix well. Add lemon zest, lemon juice and lemon extract; beat until combined.
  4. In medium bowl, whisk flour, baking soda and salt. Slowly beat dry ingredients into wet ingredients. Beat until combined.
  5. Spoon out dough and roll into balls. Place on parchment paper 1 inch apart and lightly press with fingers to slightly flatten dough.
  6. Bake 15 minutes, or until edges start to brown.
  7. Transfer cookies to wire rack to completely cool.
  8. To make glaze: Whisk powdered sugar, lemon zest and lemon juice until smooth.
  9. Dip top sides of cookies into glaze for full coverage.

Source: Culinary.net

Holiday 10 April 2019

Grill Up a Great Father's Day

(Family Features) Moms and kids can make Father's Day exciting this year by making Dad some great tasting treats from the heart.

Not only will it keep spending in check, the results will taste delicious and kids will have fun being part of the action.

Start by serving Dad breakfast in bed. Try a Kiwifruit Potassium Power Smoothie, an all-natural smoothie that is a meal in itself. Kids can personalize the breakfast by peeling and cutting kiwifruit into stars, hearts and other fun shapes to add to the smoothie. (Kiwifruit shapes can also top pancakes or cereal.)

Later in the day, older kids can be Dad's helper at the grill. Try sweet and juicy fruit skewers along with Curried Turkey Sliders With Chutney - the tropical flavor of the kebabs and the tangy curry of the sliders make the perfect taste combination that will make Dad feel really special.

Fresh fruit also perks up cocktails and mocktails. A Green Kiwifruit Vesper cocktail or mocktail is just the thing to finish off an unforgettable Father's Day.

Quick tips on cooking with kiwifruit

  • Green kiwifruit is a natural meat tenderizer. Simply peel and mash a kiwifruit and spread it on a cut of meat. Let stand for 10 to 15 minutes and then lightly scrape off the kiwifruit before cooking.
  • Look for plump and smooth-skinned kiwifruit with no wrinkles, bruises or punctures. Ripe green and gold kiwifruit will keep at room temperature for a few days. Keep them in a plastic bag in the refrigerator to store longer.
  • To speed up the ripening process, put kiwifruit in a brown bag with an apple or banana and leave on your kitchen counter.

More recipes and nutritional information are available at www.zesprikiwi.com.

Curried Turkey Sliders With Kiwifruit Chutney

Prep time: 15 minutes
Cook time: 6 minutes
6 servings

Chutney

  • 2 Zespri green kiwifruit, peeled, finely diced
  • 1 tablespoon golden raisins
  • 2 teaspoons sugar
  • 1/8 teaspoon salt
  1. Combine kiwifruit, raisins, sugar and salt in small bowl and mix. Make chutney just prior to serving.

Curried Turkey Sliders

  • 1 pound lean ground turkey
  • 1/4 cup finely diced onion
  • 2 tablespoons chopped cilantro
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 12 mini burger or small dinner rolls, split and toasted
  1. Preheat grill to medium. Combine turkey, onions, cilantro, curry powder, salt and pepper in medium bowl. Shape into 12 2-inch mini burger patties. Grill patties for 2 to 3 minutes on each side, turning once, until cooked through. Place on buns; top with chutney.

Green Kiwifruit Vesper

Prep time: 3 minutes
2 cocktails

  • 2 Zespri green kiwifruit, peeled, chopped
  • 2 ounces vodka
  • 2 ounces gin
  • 2 ounces Lillet Blanc
  • 1 cup ice
  1. Muddle kiwifruit, vodka, gin, Lillet Blanc and ice in cocktail shaker. Shake all ingredients and strain into two sugar-rimmed martini glasses. Garnish with unpeeled kiwifruit slice.

For a mocktail, substitute 6 ounces white grape juice and a dash of bitters for alcohol.

Kiwifruit Potassium Power Smoothie

Prep time: 5 minutes
2 servings

  • 1 cup vanilla soymilk, fortified (or regular milk)
  • 1 cup orange juice, calcium fortified
  • 2 Zespri gold or green kiwifruit, washed, unpeeled, chopped
  • 1 banana, sliced
  • 1/2 cup ice cubes
  • 2 tablespoons soy protein powder
  • 1 teaspoon honey
  1. Blend all ingredients in blender on high for 20 to 30 seconds or until smooth. Serve immediately.

Summer Kebabs

Prep time: 15 minutes
Marinating time: 30 minutes
Cook time: 10 minutes
8 servings

  • 2 Zespri green kiwifruit, peeled and cut into halves
  • 2 tablespoons lemon juice
  • 1/2 cup honey
  • 1 teaspoon ginger, fresh, grated
  • 1/2 teaspoon cinnamon, ground
  • 8 Zespri green kiwifruit, peeled and cut in half widthwise
  • 2 peaches, peeled, pitted and cut into 1-inch pieces
  • 1/2 pineapple, peeled, cored and cut into 1-inch pieces
  • 8 strawberries, hulled
  • 2 bananas, peeled and cut into 1-inch pieces
  • 8 wooden skewers
  1. Purée lemon juice, honey, ginger, cinnamon and 2 kiwifruit, in food processor until smooth to make kiwifruit glaze. Do not crush kiwifruit seeds; set aside.
  2. Place prepared fruit in large bowl. Pour puréed kiwifruit glaze over fruit and gently toss to coat. Marinate for 30 minutes. Arrange mixed fruits on skewers. Brush grill with oil. Preheat grill.
  3. Grill fruit over medium heat for 5 minutes on each side, brushing with kiwifruit glaze until light brown. Serve immediately.

Source: Zespri Kiwifruit

Beverages 29 March 2019

Marvelous Mother's Day Brunch

(Family Features) Pamper mom on her special day with a wonderful brunch that all the kids can help make.

  • Spiced Granola Pancakes include applesauce as a healthy substitution for fat in this recipe.
  • Burrito Bites make a simple appetizer that is easy for kids to assemble. No cooking is required!
  • Using a store-bought angel food cake makes preparation of this luscious Angel Sherbet Cake simple. It's low in calories and fat and is as pretty as it is delicious.
  • Wheat Berry Tuna Salad is a tasty way to enjoy wheat berries. Wheat berries provide the nutritional benefits of the whole grain and are an excellent source of dietary fiber.
  • Round out the brunch with favorite salads, side dishes and some fresh fruit. Follow that with lots of love, hugs and kisses!

Please visit the Wheat Foods Council's Web site at www.wheatfoods.org to order this cookbook or to find additional recipes.

Angel Sherbet Cake

Prep time: 30 minutes
Freeze time: at least 1 hour or until hard
Yields: 10 servings

  • 1 pint raspberry sherbet
  • 1 pint lime sherbet
  • 1 Angel Food Cake loaf (store bought, approximately 7 x 3 inches)
  • Topping:
  • 2 cups heavy whipping cream or 12-ounce container frozen whipped topping, thawed
  • 3 teaspoons sugar
  • 1 teaspoon lemon juice
  1. Line two bread pans, approximately the same size as the angel food cake, with plastic wrap. Soften sherbet. Scoop lime sherbet into one pan and raspberry sherbet in the other. Spread sherbet with a metal spatula dipped in hot water. Sherbet should be approximately 1/2 inch deep. Refreeze sherbet in pans for at least 1 hour or until hard.
  2. Trim edges of angel food cake with a serrated knife to even them; cut cake into three lengthwise slices.
  3. Remove frozen lime and raspberry sherbet from freezer. Alternate layers, cake, sherbet, cake, sherbet and cake. Cut off any oversized sherbet or cake to ensure that cake and sherbet are even on all sides of the cake. Refreeze until solid; can be frozen up to 3 days if wrapped well in plastic wrap.
  4. Before serving, prepare cake topping by whipping the cream until very thick. Add sugar and lemon juice and whip mixture until soft peaks form. Spread whipped cream on cake. Refreeze cake until ready to serve.
  5. Remove cake from freezer and let soften 5 to 10 minutes. Slice with an electric knife. If desired, place cake slices on pools of strawberry or raspberry sauce and top with a lemon twist and mint leaves.

Wheat Berry Tuna Salad

Prep time: 15 minutes
Cook time: 60 to 90 minutes
Yields: 4 to 6 servings
Serving size: 1 1/2 cups

  • 1 cup wheat berries
  • 4 cups water
  • 1/2 teaspoon salt
  • 1 cup cherry tomatoes, diced
  • 1/2 cup celery, diced
  • 1/2 cup cucumber, diced
  • 2 cans Albacore tuna packed in water, drained
  • 2 eggs, hard boiled, chopped (optional)
  • 2 tablespoons flat leaf parsley, coarsely chopped
  • 1/2 cup Italian dressing
  • 1/8 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  1. Place wheat berries, water and salt in a sauce pan and simmer for 60 to 90 minutes until tender when you bite down on them.
  2. Drain well and allow to cool.
  3. In a large bowl, toss together with the remaining ingredients. Serve chilled.

Burrito Bites

Prep time: 10 minutes
Chill time: 30 minutes
Yields: 4 servings
Serving size: 1 tortilla roll-up

  • 4 (9-inch) whole wheat tortillas
  • 6 tablespoons smooth peanut butter or reduced-fat cream cheese
  • 1 cup fresh spinach or torn romaine leaves
  • 1 large stalk celery, cut into thin 3- to 4-inch sticks (12 sticks total)
  • 1/2 cup carrots, shredded or matchstick
  • 1/2 cup fat-free plain yogurt or low-fat ranch dressing (optional)
  1. Spread 1 1/2 tablespoons peanut butter or reduced-fat cream cheese on each tortilla, leaving 1 inch of clean space at the top edge of each tortilla. Layer spinach leaves on top of peanut butter. Place three celery sticks across the middle on top of the spinach; sprinkle with shredded carrot.
  2. Keeping the clean edge at the top, roll tortillas up tightly from the bottom, folding in the sides after the first roll. Wrap each burrito tightly in plastic wrap and refrigerate for at least 30 minutes. Remove plastic wrap. Cut each roll into 1/2-inch slices, inserting a toothpick into the burrito before each cut is made.
  3. Serve with yogurt or ranch dressing.

Spiced Granola Pancakes

Prep time: 10 minutes
Cook time: 15 minutes
Yields: 12 servings
Serving size: 1 pancake

  • 1 cup fat-free milk
  • 1/2 cup applesauce
  • 1 tablespoon fat-free vanilla yogurt
  • 2 eggs
  • 2 teaspoons grated orange peel
  • 1 cup all-purpose flour
  • 1 cup low-fat granola
  • 1/2 cup whole wheat flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  1. In large bowl, combine milk, applesauce, yogurt, eggs and orange peel. In medium bowl, combine remaining ingredients. Stir the dry ingredients into the wet ingredients and mix just until dry ingredients are moistened. Do not over mix.
  2. Heat nonstick griddle to 350°F. For each pancake, pour 1/4 cup of pancake batter onto hot griddle. Cook each side until puffed and dry around edges. Turn and cook 1 to 2 minutes longer or just until golden brown.
Dessert 28 March 2019

Mother's Day Delights

(Family Features) The Mother's Day brunch is arranged, the cards and flowers are picked out - now it's time to make a show-stopping dessert that will truly make her day. And it's easier than you might think.

When looking for the perfect way to treat mom on Mother's Day, try a simple search on Bing.com. Bing makes it easy to find recipes by meals, convenience, or even ingredients to find just the right recipe - like cheesecake, pie or blackberry cobbler - to truly delight the special mom in your life.

Show your mom just how much she means to you by making her something special and giving her a Mother's Day she won't forget. Here are three delicious ideas.

Frozen Raspberry Layer Cake

From Country Living
Prep Time: 20 minutes (not counting freezing times)
Total Freezing Time: 4 hours+
Servings: 8 to 10

  • 2 10 3/4-ounce frozen pound cakes, crusts removed, sliced into 1/4-inch-thick slices
  • 3 cups vanilla ice cream, slightly softened
  • 4 cups raspberry sorbet, slightly softened
  • 1 pint fresh raspberries, rinsed and picked over
  • 3 tablespoons Chambord, or other raspberry-flavored liqueur
  1. Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan.
    Cut out a 3- by 27-inch strip of parchment and fit around inside of pan. Tape to secure parchment paper and set aside.
  2. Assemble the cake: Cover bottom of pan with a single layer of pound cake slices and spread ice cream evenly over cake. Freeze until ice cream hardens - about 25 minutes.
  3. Spread 2 cups sorbet over ice cream, followed by another layer of pound cake slices. Return cake to freezer for 10 minutes.
  4. Combine raspberries and Chambord together in small bowl. Remove cake pan from freezer and place berries evenly over cake.
  5. Top with a final layer of pound cake and remaining sorbet. Wrap tightly with plastic wrap and freeze until firm - at least 4 hours.

Upside-Down Honey Cheesecakes

From Bon Appétit
Prep Time: 25 minutes
Cook Time: 35 minutes
Chilling Time: 1 hour+
Servings: 12

  • 1 cup sugar
  • 1/3 cup honey
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/3 cup water
  • 3 8-ounce packages cream cheese, room temperature
  • 2/3 cup (packed) golden brown sugar
  • 1 cup sour cream
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • Assorted fresh berries (for garnish)
  1. Preheat oven to 300°F. Butter twelve 3/4-cup ramekins or custard cups.
  2. Place 1 cup sugar, honey, and butter in heavy medium saucepan. Stir over medium heat until butter melts and mixture is blended.
    Increase heat to medium-high and bring to boil. Whisk until mixture darkens slightly and candy thermometer registers 300°F, about 5 minutes.
  3. Remove from heat; add 1/3 cup water (mixture will bubble vigorously); whisk to blend. Divide topping among ramekins (about 2 tablespoonfuls for each). Divide ramekins between 2 roasting pans and chill while preparing filling.
  4. Using on/off turns, blend cream cheese and brown sugar in processor, scraping bowl occasionally. Add sour cream, lemon juice, and vanilla; process until smooth. Add eggs 1 at a time, processing just to blend between additions. Divide filling among ramekins.
    Add enough hot water to pans to come halfway up sides of ramekins.
  5. Bake cheesecakes until set, about 35 minutes. Remove from roasting pans and chill until firm, about 1 hour. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
  6. Run thin knife around sides of ramekins. Invert onto plates, scooping any remaining topping from ramekins over cheesecakes. Garnish with berries.

Strawberry Shortcake Cupcakes

From Redbook
Prep Time: 25 minutes
Cook Time: 24 minutes
Servings: 12

  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2/3 cup sour cream

Topping

  • 1 quart strawberries, hulled, thickly sliced
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 1/2 cups cold heavy cream
  • 3 tablespoons confectioners' sugar
  • 1 tablespoon vanilla extract
  1. Heat oven to 350° F. Line 12 standard muffin cups with paper liners.
  2. In medium bowl, whisk flour, baking powder, baking soda, and salt. In large bowl with mixer on medium, beat butter and sugar until light and creamy. Beat in eggs, 1 at a time, then vanilla. With mixer on low, alternately beat in flour mixture and sour cream until combined. Continue to beat on medium until batter is thick and smooth.
  3. Spoon batter into a zip-top bag. Snip a 1/2-inch corner from bag and fill liners slightly less than two-thirds full. Bake 24 to 26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean. Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.
  4. Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy. In large bowl, beat cream, confectioners' sugar, and vanilla until soft peaks form.
  5. Use a skewer to poke several holes into top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with sliced berries and a dollop of cream. Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.

Source: Bing.com

Meal Ideas 21 March 2019

Perk Up Your Picnic

(Family Features) Warm weather is here, and there is no better time for a picnic at your local park or beach. Quick and simple recipes are the way to go, but the typical bologna sandwich doesn't always stimulate the taste buds. This season, experiment with new recipes and flavors, and make your casual alfresco dining experience extra special.

By adding a few key ingredients to seasonal favorites, you have the power to transform everyday recipes into delicious dishes the whole family will enjoy. Here are some great examples on how to plus up an otherwise run of the mill picnic.

For a twist on the classic barbecue chicken, opt for a Grilled Herbed Chicken, seasoned with Grey Poupon Dijon mustard and Italian spices. But, don't let those leftovers go to waste. The chicken can be refrigerated for up to two days and made into a quick-and-easy Caesar salad with the addition of romaine lettuce, Caesar dressing and grated Parmesan cheese.

Instead of ordinary potato salad, try the Butter Bean Salad on for size. Chock full of ham, butter beans, sun-dried tomatoes and red onions, this recipe adds a touch of mustard and cilantro to really titillate your taste buds and give you a side dish full of flavor.

Finally, kick your lunch up a notch and enjoy a Cheddar, Bacon and Pear Sandwich, made with Harvest Coarse Ground Mustard. Whole mustard seeds paired with fresh ingredients create a crisp, robust flavor. Perfect for the family on the go, this gourmet goodie can be prepared in only five minutes.

For more ideas on how to spice up your picnic, visit www.greypoupon.com.

Picnic Food Safety

  • Cool It: Store perishable foods in plenty of coolers with ice or frozen gel packs. Keep the food at 40°F. A full cooler stays colder longer than a partially filled one. Carry the cooler inside the air-conditioned car, and keep it in the shade when you reach your destination. Use separate coolers for drinks so the food container won't be opened and closed.
  • Two Hour Rule: Don't leave perishable food out for more than two hours. (Cold foods should not sit out for more than one hour.) Any leftovers that have been sitting out longer than that should be discarded.
  • Proper Prepping: Wash hands before preparing food, and make sure storage containers are clean. Cooked foods need to be properly cooled - spread the food out in as many pans as needed so that it is no more than two inches deep. This allows it to cool faster, reducing the chances of bacteria growing.

Cheddar, Bacon & Pear Sandwich

Makes 1 serving

  • 2 slices fully cooked bacon
  • 2 slices French bread
  • 1 teaspoon Grey Poupon Harvest Coarse Ground Mustard
  • 1 slice (1 ounce) sharp cheddar cheese
  • 1/4 of a medium pear, thinly sliced
  1. Heat bacon as directed on package.
  2. Spread bread slices with mustard. Top 1 of the bread slices with cheese, pears and bacon.
  3. Cover with remaining bread slice.

Grilled Herbed Chicken

Makes 6 servings

  • 2 tablespoons Grey Poupon Dijon Mustard
  • 2 tablespoons water
  • 1 envelope Good Seasons Italian Dressing Mix
  • 6 boneless skinless chicken breast halves (2 pounds)
  1. Heat grill to medium heat.
  2. Combine mustard, water and dressing mix in shallow dish. Add chicken; turn over to evenly coat both sides.
  3. Grill chicken 6 to 8 minutes on each side or until done (165°F).

Butter Bean Salad

Makes 8 servings

  • 1/4 cup Grey Poupon Hearty Spicy Brown Mustard
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 can (15 ounces) butter beans, drained
  • 1 red pepper, chopped
  • 1/2 cup chopped red onions
  • 1/3 cup chopped sun-dried tomatoes
  • 1 6-ounce package boiled ham, chopped
  • 2 tablespoons chopped cilantro
  1. Mix mustard, oil and lemon juice until well blended; set aside.
  2. Combine remaining ingredients in large bowl. Add mustard mixture; toss to coat. Cover.
  3. Refrigerate at least 1 hour before serving.

Spiced Lemonade

Makes 1 serving

Wash down your meal with a twist on the classic summertime libation, Spiced Lemonade. This surprisingly refreshing treat, bursting with fruit flavors, is made with lemonade, gin and Dijon mustard. Top with mint, the perfect finishing touch for a warm-weather cocktail.

  • 1 teaspoon Grey Poupon Dijon
  • 1/2 cup lemonade
  • 1/2 cup spiced gin
  • 1 slice each: lemon, lime and orange
  • 1 slice cucumber
  • 1 sprig fresh mint
  1. Mix mustard, lemonade and gin. Serve over ice cubes in tall glass.
  2. Add fruit and cucumber slices.
  3. Top with mint.

Source: Grey Poupon

Dessert 31 August 2018

From Orchard to Pie: Apple Pies Made Easy!

(Family Features) Crisp air, changing colors, orchards teeming with ripe apples - all sure signs of autumn. Usher in the fall harvest season by spending an afternoon with the family picking apples, and then rewarding yourself with a delectable home-baked pie.

It's easy to save time in the kitchen by starting with Pillsbury Refrigerated Pie Crusts. Just unroll a crust into your favorite pie plate, spoon in a sweet apple filling, bake and serve. Add a delicious twist to the classic apple pie with a number of complementary and favorite fall flavors - such as cinnamon, nutmeg, caramel, streusel, pecans and even cranberries.

From picking apples to baking a pie and enjoying it with family and friends, all in a matter of hours - any way you slice it, it's a delicious time of year. Here are a few Pillsbury pie recipes to get you started baking apple pies now. For more ideas, visit www.pillsbury.com/pie.

Festive Apple-Berry Pie

  • 2 cups fresh or frozen cranberries
  • 1 1/2 cups sugar, divided
  • 4 tablespoons cornstarch, divided
  • 2 tablespoons water
  • 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box
  • 5 to 6 cups sliced peeled apples (5 to 6 medium)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  1. In 1-quart saucepan, mix cranberries, 1 cup sugar, 1 tablespoon cornstarch and water. Heat to boiling. Boil 5 minutes. Cool 15 minutes.
  2. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  3. In large bowl, mix apples, remaining 1/2 cup sugar, remaining 3 tablespoons cornstarch, cinnamon and nutmeg until apples are coated.
    Stir in cooled cranberry mixture. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  4. Bake 40 to 50 minutes or until golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

Perfect Apple Pie

Prep Time: 30 minutes
Ready in: 3 hours
8 servings

  • 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box

Filling

  • 6 cups thinly sliced, peeled apples (6 medium)
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
  2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust.
  3. Wrap excess top crust under bottom crust edge, pressing edges together to seal; ?ute. Cut slits or shapes in several places in top crust.
  4. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch-wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Tip: Two cans (21 ounces each) apple pie filling can be substituted for the filling.

Caramel-Apple Streusel Pie

Prep Time: 30 minutes
Start to Finish: 3 hours
8 servings

  • 6 cups sliced peeled ripe apples
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 2 tablespoons quick-cooking tapioca
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box
  • 3/4 cup old-fashioned oats
  • 1 tablespoon all-purpose flour
  • 3 tablespoons sugar
  • 1/4 cup cold butter or margarine
  • 18 caramels, unwrapped
  • 5 tablespoons milk
  • 1/4 cup chopped pecans
  1. Heat oven to 400°F. In large bowl, mix apples and lemon juice. In small bowl, mix 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg.
    Add to apples; stir gently. Let stand 15 minutes. Place 1 pie crust in ungreased 9-inch glass pie plate. Pour apple mixture into pastry-lined pie plate.
  2. In small bowl, mix oats, flour and 3 tablespoons sugar. Cut in butter until crumbly. Sprinkle over apples. Cut second crust into wedges; arrange wedges in an alternate pattern across the mixture.
  3. Bake 45 minutes. Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat until caramels are melted. Stir until smooth; add pecans. Drizzle over pie. Bake 8 to 10 minutes longer or until crust is golden brown and filling is bubbly. Cool completely on cooling rack, about 2 hours.

Source:  Pillsbury

Meal Ideas 01 June 2018

Savoring Salad Season

(Family Features) Even though salads can be enjoyed year-round, the warmer months signal salad season for some fans of al fresco dining. Barbecues, family reunions, picnics, potlucks, block parties, pool parties or simple family dinners are a few reasons to savor the season, and all are ideal occasions to serve a salad.

This versatile Middle Eastern-Inspired Bean Salad can be assembled ahead of time and served chilled or at room temperature.

Beginning with a can of READ 3 or 4 Bean Salad can help streamline prep and provide a pleasing flavor to complement the cherry tomatoes, cucumber, parsley and mint in the salad. The hummus-based dressing combined with a traditional Middle Eastern spice blend gets a bright accent from a squeeze of fresh lemon juice.

Colorful Pickled Beet and Red Quinoa Salad is also an option that can be served chilled or at room temperature, and can make for a vegetarian main dish or side salad.

At just the right size for a salad, Aunt Nellie’s Whole Baby Pickled Beets are teamed with red quinoa and punctuated with chickpeas, almonds and feta. The fresh orange vinaigrette helps tie the flavors together.

For additional salad inspiration, visit READSalads.com and AuntNellies.com.
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Middle Eastern-Inspired Bean Salad

Prep time: 20 minutes
Servings: 6

  • 1          can (15 ounces) READ 3 or 4 Bean Salad
  • 1/2       cup halved cherry or grape tomatoes
  • 1          small cucumber (4-5 inches long), cut in half lengthwise then thinly sliced crosswise
  • 2          green onions, thinly sliced
  • 1/2       cup chopped fresh parsley
  • 2          tablespoons chopped fresh mint
  • 1          small clove garlic, minced
  • 1/4       teaspoon crushed red pepper flakes

Dressing:

  • 2          tablespoons prepared hummus
  • 1          tablespoon fresh lemon juice
  • 1/4-1/2   teaspoon za'atar seasoning blend
  1. Drain bean salad. Discard liquid. Place bean salad in large bowl.
  2. Add tomatoes, cucumber, onions, parsley, mint, garlic and red pepper flakes to bean salad. Toss to combine.
  3. To make dressing: Combine hummus, lemon juice and seasoning; set aside.
  4. Add dressing to salad just before serving; toss to combine well. Serve at room temperature or chilled.

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Pickled Beet and Red Quinoa Salad with Orange Vinaigrette

Prep time: 20 minutes
Cook time: 15-20 minutes
Servings: 8

Vinaigrette:

  • 1/4       cup fresh orange juice
  • 1          tablespoon orange zest
  • 1/2       teaspoon coarsely ground black pepper
  • 1/4       teaspoon salt (optional)
  • 2          tablespoons olive oil

Salad:

  • 1          jar (16 ounces) Aunt Nellie's Baby Whole Pickled Beets
  • 1          can (15 ounces) chickpeas, rinsed and drained
  • 1/2       cup thinly sliced green onion
  • 1/2       cup chopped fresh parsley
  • 1/2       cup red quinoa, cooked according to package directions (about 1 1/2 cups cooked)
  • 1/2       cup coarsely chopped almonds, toasted
  • 1/3       cup crumbled reduced-fat or traditional feta cheese
  • 1          tablespoon orange zest
  1. To make vinaigrette: In small bowl, whisk together orange juice, orange zest, black pepper, salt, if desired, and olive oil; set aside.
  2. To make salad: Drain beets. Place in large bowl; set aside.
  3. Add chickpeas, green onion, parsley and quinoa to beets. Add vinaigrette; toss to combine well.
  4. Just before serving, add almonds to salad; toss to combine well. Sprinkle with feta cheese and orange zest. Serve at room temperature or chilled.

Source: Seneca Foods

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